Crispy Filipino Corn Fritters
Crispy outside, soft inside, these Filipino Corn Fritters are easy to make and perfect for any occasion, paired with delicious dipping sauces.
Servings: 20 pieces
Calories: 180kcal
Ingredients
Main ingredients
- 2 cups corn kernels drained well if canned or thawed if frozen
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons green onions thinly sliced
- 1 small carrot grated fine (optional, for color and sweetness)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika or chili powder for a light kick (optional)
- 1 large egg
- 3/4 cup cold water or cold club soda for crispness
- Neutral oil for frying
Instructions
Preparation
- In one bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika.
- In a second bowl, beat the egg and then stir in the cold water or club soda.
- Pour the wet mixture into the dry ingredients and mix gently until just combined, with a few small lumps remaining.
- Stir in the corn, onion, garlic, green onions, and carrots until well mixed.
Frying
- Heat oil in a pan to medium heat (around 350 to 360°F).
- Scoop heaping tablespoons of batter into the oil, flattening them slightly for even cooking.
- Fry 2 to 3 minutes per side until deep golden and crispy.
- Transfer cooked fritters to a wire rack or plate lined with paper towels and sprinkle with salt.
Serving
- Serve hot with your choice of dipping sauces.
Notes
Use cold liquid for the batter to help create a crisp shell. Make sure to drain the corn well to avoid sogginess. Adjust frying temperature as needed, and avoid overcrowding the pan.